Bread Baking Classes

If you are unable to attend a course that you have booked please let us know. You can transfer to another date up to 28 days before your scheduled class. If you are unable to give sufficient notice then you are welcome to send a friend to a class in your place. We are unable to issue refunds.

In the event that the course cannot run as it is not fully subscribed (half day minimum 3 people, full day minimum 2 people), you can transfer it to another date.

Schedule for 2018

Make a selection of doughs and use different shaping methods, some using flour from Talgarth Mill. Learn kneading and shaping techniques, how to test your loaf for a prove. You will go home with a seeded wholemeal loaf, a white and rye loaf and some malted granary rolls.

Make a selection of doughs and use different shaping methods, some using flour from Talgarth Mill. Learn kneading and shaping techniques, how to test your loaf for a prove. You will go home with a seeded wholemeal loaf, a white and rye loaf and some malted granary rolls.

Make a sourdough loaf with a starter made from our rye flour, and take home a pot of your own sourdough starter to bake with at home. Then we will make olive oil rich doughs for foccacia, ciabatta, pizza (your lunch) and the best burger buns you will ever taste!

Make a sourdough loaf with a starter made from our rye flour, and take home a pot of your own sourdough starter to bake with at home. Then we will make olive oil rich doughs for foccacia, ciabatta, pizza (your lunch) and the best burger buns you will ever taste!

Cost £125. Includes lunch, coffee, tea and home made cake.

To book emailbakers.table@yahoo.co.uk or call01874 711125

Sorry - There are no classes in August as we are too busy in the cafe.

Make a selection of doughs and use different shaping methods, some using flour from Talgarth Mill. Learn kneading and shaping techniques, how to test your loaf for a prove. You will go home with a seeded wholemeal loaf, a white and rye loaf and some malted granary rolls.

Make a selection of doughs and use different shaping methods, some using flour from Talgarth Mill. Learn kneading and shaping techniques, how to test your loaf for a prove. You will go home with a seeded wholemeal loaf, a white and rye loaf and some malted granary rolls.

We will make a delicious fruit and marzipan filled stollen, little rolls perfect for buffets, bread sticks, a date and walnut loaf perfect for cheese, and a quick bread, cheese, sage and onion that's useful to have up your sleeve when unexpected guests drop in and you haven't got time for yeast!

We will make a delicious fruit and marzipan filled stollen, little rolls perfect for buffets, bread sticks, a date and walnut loaf perfect for cheese, and a quick bread, cheese, sage and onion that's useful to have up your sleeve when unexpected guests drop in and you haven't got time for yeast!